Happy Chanukah!
With all the latke flavors and techniques out there, I decided to jump off the flavor train and bring you a great way to present latkes in a beautiful, EASY, and fun way this year.
So I made an over-the-top latke cheese board with garlic and tomato confit. Or a latke bar! Whatever you want to call it, as long as you have tons of latkes, confit and cheese, this is where it’s AT.
By now you guys know how this all goes down. If you’d like to read my entertaining tips for boards like this one, then check out my Ultimate Thanksgiving Snack Board, The easiest Fall Appetizer Board, and How to Make a Charcuterie Board in 10 Minutes!
One of my favorite things to do here is to add in some seasonal produce for decor. So pomegranates, persimmons and mandarins!
And of course, latkes! You can use your favorite store-bought or home-made latkes here. Go for whatever you have time for.
Along with many add-ons, like nuts, crackers, cheeses and olives, the real stars of this show are the confits.
They fit in with the theme of Chanukah perfectly with the use of oil (without any frying), are really easy to make, and go PERFECTLY topped on a latke. How does a latke topped with fresh pesto, a slice of mozzarella and a little roasted tomato sound? Well, flavor combinations like this are endless. Your guests will seriously love it!
Long story short, I encourage you to make it on your own and size it appropriately. If there is an appropriate size when it comes to latkes and cheese.
Here is a list of items I featured on this board:
-Apple butter (a twist on the traditional apple sauce)
-Garlic and Tomato confit
-Latkes
-Honey comb
-Pomegranate arils
-Nuts
-Berries
-Olives
-Cheeses
-Mandarins
-Crackers
-Pesto
-Grapes
-Persimmon
-Lady apples
-Pears
-Chocolate gelt
ENJOY!!
- For the Garlic Confit:
- 2 heads of garlic, peeled
- Seasoning of your choice (I use everything bagel mix), to taste
- Olive Oil
- For the Tomato Confit:
- 2 pints grape tomatoes
- Olive oil
- Kosher salt, to taste
- Ground black pepper, to taste
- For the Garlic Confit:
- Preheat the oven to 350 degrees F. Place the peeled garlic, in a single layer, onto a small baking pan. Sprinkle your favorite seasoning over the garlic and then pour enough oil into the pan for the garlic to be completely submerged. Cover and bake until cloves are golden and tender, about 1-1½ hours. Allow to cool and transfer the garlic and oil to an airtight container and chill.
- For the Tomato Confit:
- Preheat the oven to 350 degrees F. Place the tomatoes, in a single layer, onto a small baking pan. Drizzle very generously with the oil and season with salt and pepper. Bake until the tomatoes are tender and start to burst open, about 1 hour. Allow to cool and transfer the tomatoes and oil to an airtight container and chill.
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